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Support your local independent bookstore. Click on any of the Buy local at BookPeople! links below to purchase online or to place your order for convenient instore pickup. BookPeople is located at 603 N. Lamar, 512-472-5050 or 800-853-9757.
Anderson, Jean & Barbara Deskins—The Nutrition Bible (William Morrow & Co)
Giving straight answers to today's complex nutritional questions, this guide defines and explains foods, nutrients, additives, pollutants, enzymes, hormones, and food-related diseases and deficiencies, and debunks food and nutrition myths and misconceptions. At-a-glance charts supply RDAs for essential vitamins and minerals and nutrient counts for 1,500 foods.
Arndt, Alice—Culinary Biographies
This volume is an eclectic dictionary of influential people in the culinary fields throughout history, from the sixth century B.C.E. to the twenty-first century.
Beard, James—James Beard's Theory and Practice of Good Cooking
Dating from the 1960s, James Beard's Theory and Practice of Good Cooking provides a guide to basic cooking techniques as well as practical advice on the selection of pots and pans, knives, and other kitchen essentials. Each recipe comes with variations so that the cook can easily expand his or her repertoire.
Bendrick, Lou—Eat Where You Live
Finally—a fresh, funny and positive approach to eating locally! By now you know that everyone is eating locally and sustainable and maybe you want to do it too—to reduce your carbon footprint or just to ensure the freshest, healthiest food for yourself and your family. Whatever the case may be, this easy-to-read, hilarious and informative national guidebook will help you find it, cook it, and enjoy it. Features must-have accessories for a trip to the farmers market and real-world strategies for eating sustainably while supporting local farmers, and includes a "farm etiquette for urbanites" sidebar with indispensable and humorous information on eating local.
LOCAL Braux, Alain—How to Lower Your Cholesterol With French Gourmet Food: A practical guide
How to Lower your Cholesterol with French Gourmet Food was just released by Clayton College of Natural Health graduate Alain Braux. Braux says, “This book is using my own personal experience as a starting point. As a nutritherapist, I will tell you about the foods known to reduce your cholesterol instead of using statin drugs. As a chef, like in a cookbook, I offer recipes based on these same ingredients. ”
LOCAL Braux, Alain—Living Gluten and Dairy-Free with French Gourmet Food
Chef Braux demonstrates a vast knowledge of the gluten-free, casein-free diet, bringing together in one book not only how and why this diet works, but also recipes, resources, and a concise shopping list. This book will take you on a sweet escape: an escape to gluten and dairy-free heaven! His recipes, witty writing and clever tips will help you make a stress-free transition to the gluten and dairy-free lifestyle. Whether you are newly diagnosed or have been gluten-free for 30 years, you will find yourself referring this book time and time again.
Cotler, Amy—The Locavore Way: Discover and Enjoy the Pleasures of Locally Grown Food
There's more to mindful eating than the "natural foods" aisle of the grocery store, but if that's the farthest you've ever ventured, you may not know where to begin. Not to worry. In The Locavore Way, Amy Cotler demystifies the steadily growing locavore movement, schooling readers in the sourcing and preparation of local fare. Complete with a glossary, resource directory, and recommended reading list (and for the ambitious locavore, gardening tips and advice on becoming a local-food advocate), Cotler's latest book is one-stop-shopping for eco-conscious foodies.
Couplan, Francois & James A. Duke—Encyclopedia of Edible Plants of North America
From horsetails, ferns, and conifers to shrubs, vines, and herbaceous species, this guide describes how to find, identify, and use hundreds of plants as tasty morsels.
Culinary Institute of America—The Professional Chef, 8th Edition
Guides culinary students--professional aspirants and serious home cooks, alike--to mastery of the kitchen. Think Like a Chef - Tom Colicchio from the Gramercy Tavern in New York City, chef Tom Colicchio presents the recipes and techniques that have made his place famous, including the best way to roast, how to make great stocks, and how to use ordinary ingredients in extraordinary ways. He also provides ingenious advice on making an exciting dish out of just three ingredients. Buy local at BookPeople!
DeMers, John—Follow the Smoke: 14,783 Miles of Great Texas Barbecue
Like the cowboys of the old West, veteran food writer John DeMers gazed at the highway ahead and settled in for a long, long ride. More than 14,000 miles later - all of them in Texas - DeMers has eaten in hundreds of barbecue joints. The 119 places featured in Follow the Smoke range all over the map, but the one thing they all share is a commitment to do the work and put in the time - 18 to 22 hours, in some cases - to produce meat that's ever so smoky, tender and juicy. This book also contains 35 recipes for barbecue meats, rubs, sauces, favorite fixin's and desserts. Was featured at the Texas Book Festival 2008.
Folse, John D.—The Encyclopedia of Cajun & Creole Cuisine
Chef Folse's seventh cookbook is the authoritative collection on Louisiana's culture and cuisine. You will not only find step-by-step directions to preparing everything from a roux to a cochon de lait, but you will also learn about the history behind these recipes.
Howard, Sir Albert—An Agricultural Testament (Rodale Press)
Sir Albert Howard was the first pioneer of the organic method. The son of a Shropshire farmer, he studied agriculture at Cambridge University, then expanded his knowledge in a lifetime of practical research and study in the West Indies, India and England. An Agricultural Testament, his exposition of his practice theories of agriculture, remains a landmark work over 60 years after its original publication.
Jacob, Dianne—Will Write for Food
Food lovers who want to express themselves through article writing, restaurant reviewing and cookbook writing will find the tools to get started in the incredibly popular world of food writing.
The King Arthur Baking Company, Inc.—The King Arthur Flour Baker's Companion: The All Purpose Baking Cookbook
From Christmas cookies and pancakes to chocolate cake and sandwich bread, this "baker's companion" will be there to guide home bakers every step of the way.
Kiple, Kenneth—The Cambridge World History of Food
A country-by-country survey of food and culture.
Larkin Hansen, Ann—The Organic Farming Manual: A Comprehensive Guide to Starting and Running a Certified Organic Farm
The Organic Farming Manual is a comprehensive guide to growing, certifying, and marketing organic produce, grains, meat, and dairy. Beginning farmers committed to launching an organic operation and experienced farmers hoping to transition from traditional farming techniques will find all the information they need. The organic certification process is lengthy and demanding, but author Ann Larkin Hansen clarifies every USDA requirement and offers complete advice on selecting equipment, tending the land, caring for animals, and marketing farm products.
McGee, Harold—On Food & Cooking
Harold McGee's perennially helpful and fascinating tome delves deeply into its subject from a variety of angles. Ranging through foods and cooking techniques around the globe, McGee reveals their history, their science (including why certain foods taste good together), and even the literature surrounding them. Buy local at BookPeople!
McQueary, Carl—Dining at the Governor’s Mansion
The ingredients in Dining at the Governor’s Mansion include one part culinary history and one part social history, along with a generous helping of recipes cooked by Texas first ladies or (in later years) their personal chefs, from the completion of the Austin mansion in 1856 to the present. McQueary’s folksy cookbook offers a look at food and its preparation, entertaining at the Mansion, and the challenges the women faced keeping the old home together.
Mollison, Bill—Introduction to Permaculture
Written to introduce readers to Permaculture concepts and design strategies.
Niall, Mani—Sweet!: From Agave to Turbinado, Home Baking with Every Kind of Natural Sugar and Sweetener
Introduces home cooks and bakers to dozens of once-obscure, traditional and cutting-edge sugars, sugar substitutes and sweeteners, like muscovado, turbinado, golden syrup, agave nectar, jaggery, panela, molasses, cane syrup, and many others.
Pitchford, Paul—Healing with Whole Foods
The authoritative source on East/West nutrition, this comprehensive reference has been completely revised and updated with information on the benefits of whole foods for overcoming degenerative diseases. Buy local at BookPeople!
Pollan, Michael—Food Rules: An Eater's Manual
From the bestselling author of The Omnivore's Dilemma and In Defense of Food comes this collection of simple, sensible, and easy to use rules. Whether at the supermarket or an all-you-can-eat buffet, this handy, pocket-size resource is the perfect guide for anyone who would like to become more mindful of the food we eat. Buy local at BookPeople!
Price, Weston A.—Nutrition and Physical Degeneration (Keats)
At the end 20th century, the idea that the food we eat affects our physical structure for good or ill is almost universally accepted. Sixty years ago it wasn't, and the publication of Nutrition and Physical Degeneration rocked the worlds of science and nutrition with Dr. Price's irrefutable evidence and documentation of this concept. Even today, this outstanding book remains the basic text and essential reading for anyone concerned with nutrition and disease prevention.
Renfro, Mike—Shine On: 100 Year of Shiner Beer
Commemorating the 100-year anniversary of Shiner Beer, this entertaining history tells the complete story of a famous Texas establishment. Shiner Bock has entered into the pantheon of Texan icons, and Shine On: 100 Years of Shiner Beer chronicles its development, from the improbable beginning of German and Czech immigrants who founded the brewery to the successes and struggles of a growing business, and the many times the brand was as good as dead. For beer connoisseurs, Texas history buffs, or simply those who appreciate a story of beating the odds, Shine On is a tribute to an independent and well-made beer. Was featured at the Texas Book Festival 2008. Buy local at BookPeople!
Rombauer, Irma S. & Marion Rombauer Becker—The Joy of Cooking
The bestselling cookbook of all time. Buy local at BookPeople!
Ruhlman, Michael—The Elements of Cooking
Ruhlman is renowned for bringing the secrets of great cooking to a large audience, just as he did in The Making of a Chef and The French Laundry Cookbook. Now, he pares the knowledge of the kitchen into the essentials of good cooking in a slim, easy-to-use book. Buy local at BookPeople!
Smith, Charles W.G., Edward C. Smith, Saxon Holt—The Beginner's Guide to Edible Herbs: 26 Herbs Everyone Should Grow & Enjoy
The Beginners Guide to Edible Herbs helps every vegetable gardener realize the pleasures of becoming an herb gardener. Readers will find complete information on growing, harvesting, preserving, and using 26 of the most popular kitchen herbs, from basil to thyme. There are also food-pairing tips, simple recipes, and basic information on medicinal uses, all enhanced by beautiful, full-color photographs of every plant and many kitchen recipes and projects.
Thompson-Anderson, Terry—Texas Hill Country: A Food and Wine Lover's Paradise
The Texas Hill County: A Food and Wine Lover's Paradise takes readers on a gustatory tour of this picturesque Central Texas region of rolling hills, spring-fed streams, and good eats. One of the state's most popular travel destinations, the Hill Country is fast becoming a magnet for agricultural tourism. Visitors come here to follow the lavender trails, pick peaches and apples, buy fresh-pressed olive oil, sample the offerings at award-winning wineries, and have a meal in the unique eateries--from chic restaurants with world-class dishes on the menu to back-country roadhouses famous for barbecue and hamburgers. Professional chef and cookbook author Terry Thompson-Anderson has explored every corner of the eighteen-county region, with its quaint communities and specialty farms, and discovered more than one hundred establishments that are sure to please the palate. More than a travel guide, the book is also filled with recipes that she has gathered from proprietors or developed using local food products. Sandy Wilson's stunning full-color photographs capture the diversity of the Hill Country eating experience, with its berry patches and orchards, roadside stands, artisan bakeries, boutique wineries, and vast array of restaurants serving both traditional and haute cuisine. Welcome to the rich bounty of the Hill Country, where you're in for some remarkable food finds. If this is your first visit, we bet it won't be your last!
Wittenberg, Margaret M.—New Good Food: Essential Ingredients for Cooking and Eating Well
In this updated edition of the definitive guide to buying, storing, and preparing whole foods, industry veteran Wittenberg offers one-stop advice on organics, buying local, sustainability, and more. Buy local at BookPeople!
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